Ingredients:

  • 2.5 lbs (1.1 kg) chicken wings, separated at the joints
  • 1 tbsp (15 ml) olive oil
  • 1 tsp (5g) garlic powder
  • 1 tsp (5g) onion powder
  • ½ tsp (2.5g) smoked paprika
  • ½ tsp (2.5g) salt
  • ¼ tsp (1.25g) black pepper
  • 1 cup (240 ml) Frank's RedHot Original Cayenne Pepper Sauce
  • ½ cup (115g) unsalted butter, melted
  • 2 tbsp (30 ml) white vinegar
  • 1 tbsp (15 ml) Worcestershire sauce

Instructions:

  1. Toss the chicken wings with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper in a large bowl. Ensure they are evenly coated.
  2. Arrange the seasoned wings in a single layer in the slow cooker. Avoid overcrowding.
  3. Cook on high for 3-4 hours or on low for 6-8 hours, or until the chicken is cooked through and tender (internal temperature of 165°F/74°C).
  4. While the wings cook, whisk together the Frank's RedHot sauce, melted butter, white vinegar, and Worcestershire sauce in a bowl.
  5. Once the wings are cooked, drain any excess liquid from the slow cooker. Pour the Buffalo sauce over the wings and toss to coat evenly.
  6. Optional: Arrange the sauced wings on a wire rack set over a baking sheet. Broil for 2-3 minutes per side, watching carefully to prevent burning, until the sauce is slightly caramelized and the wings are crispy.